This story is part of a week-long series exploring how we as Canadians define "Canadian food," and how it has evolved in modern Canada.
Being a nation of immigrants, most foods Canadians eat have their origins somewhere else, though tweaked to our tastes over time. Ginger beef, for instance, is a popular dish in Canadian Chinese restaurants believed to have originated in Calgary.
There are, of course, a lot of First Nations foods native to this country, such as pemmican, but some of those were also influenced by contact with Europeans.
But our tastes have changed as Canada has grown, sometimes in surprising directions. In the 1950s, for example, we veered away from foods cooked from scratch to pre-packaged processed foods as households sought convenience.
Humanity’s palate has always evolved, says Ian Mosby a post-doctoral fellow at McMaster University’s L.R. Wilson Institute for Canadian History. Fifteenth-century Europeans ate different foods from their 13th-century ancestors, theRead More »from Forgotten foods Canadians don't eat anymore